On Friday, June 17, plant-based meal-kit delivery service Purple Carrot will launch the company's first Summer Guest Chef Series. The series will feature collaborations with plant-based advocates and food-media figures including chefs, cookbook authors, and bloggers who will each provide custom vegan recipes to be featured in Purple Carrot's weekly menu offerings this summer.

Advertisement - Continue Reading Below

Purple Carrot's core value is to encourage consumers to adopt a more plant-based diet to benefit both one's own health as well as the environment. By collaborating with chefs with different backgrounds — from vegan to omnivorous — Purple Carrot will continue to develop and diversify this plant-based meal model while still maintaining its core principles and message.

"We wanted to create a unique experience that inspires a summer of plant-based eating," said Purple Carrot founder and CEO Andy Levitt in a recent press release.

Subscribers will get the chance to sample fresh summer recipes from a list of notable contributors, including Rich Landau (award-winning chef and owner of Vedge and V-Street, co-author of Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking), Daphne Cheng (Executive Chef of Mother of Pearl, founder and CEO of Society C., owner of Exhibit C), Kathy Freston (author of The Book of Veganish), and Gena Hamshaw (author of Food52 Vegan and Choosing Raw, and founder of The Full Helping blog).